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Author Lata, Suman ♦ Yadav, Sandeep ♦ Bhardwaj, Rachna ♦ Pundir, C. S.
Source SpringerLink
Content type Text
Publisher Springer-Verlag
File Format PDF
Copyright Year ©2011
Language English
Subject Domain (in DDC) Natural sciences & mathematics ♦ Chemistry & allied sciences
Subject Keyword Tyramine ♦ Tyramine oxidase ♦ Tyramine biosensor ♦ Epoxy-resin membrane ♦ Beer ♦ Sauce ♦ Chemistry/Food Science ♦ Engineering ♦ Food Science
Abstract A method is described for construction of an amperometric biosensor for specific determination of tyramine, using black gram tyramine oxidase immobilized covalently on an epoxy resin membrane. The biosensor had optimum response within 10 s at pH 8.5 and 35 °C. A linear relationship was observed between tyramine concentrations and current (mA) in the range of 0.24 to 3.47 mg/dL. The biosensor was employed for determination of tyramine in beer and sauce. The detection limit of sensor was 0.24 mg/dL. The mean analytical recovery of added tyramine (0.5 and 1.0 mg/dL) was 97.3 ± 2.3 and 95.9 ± 3.4%. Within and between batch coefficient of variation were 5.1 and 5.34%, respectively. Enzyme electrode showed 35% loss in its initial activity after its regular use over a period of 2 months. The biosensor has the advantage that it does not suffer from leaching of enzyme and measures tyramine specifically.
ISSN 19327587
Age Range 18 to 22 years ♦ above 22 year
Educational Use Research
Education Level UG and PG
Learning Resource Type Article
Publisher Date 2011-09-14
Publisher Place New York
e-ISSN 19329954
Journal Sensing and Instrumentation for Food Quality and Safety
Volume Number 5
Issue Number 3-4
Page Count 7
Starting Page 104
Ending Page 110

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Source: SpringerLink